Quick Vegan Mushroom, Tomato and Avocado wrap Recipe ( No added sugar , Plant based )

Health + diet, SUGAR-FREE, VEGAN

Quick Vegan Mushroom, Tomato and Avocado wrap Recipe ( No added sugar , Plant based )

Prep time 5 mins

Cook time 10 mins

Total time 10-15 mins    

Versatile and super quick to make.

You will need a Knife, Pan, (and optional grill/oven. )   

Author: Sky Christina

Recipe type: Breakfast / Lunch

Cuisine: Vegan, No Added Sugars

Serves: 1 or 2 small portions 

Ingredients  

  • 4 -5 medium sized mushrooms
  • A handful of Spinach ( or any leafy greens you choose )
  • 8 Cherry tomatoes ( I used Vittoria tomatoes )
  • 1/2 cup of chopped onions ( I used frozen chopped onions to save time and tears)
  • Flat bread ( I used Crosta & Mollica Piadina Organic Wholeblend Italian Flatbread – only no added sugar one i know of)
  • 1/2 – 1 Ripe Avocado
  • Salt and seasoning of your choice ( I change seasonings every time, but I used Garlic powder, All purpose seasoning, Pepper, and a little chilli in the photo above. )

  

  Instructions 

  1. Wash all Fruit/Vegetables and Green leaves.
  2. Chop up Mushrooms.
  3. Chop up Tomatoes.
  4. Chop up Spinach,
  5. Place pan on medium heat and add Chopped Onions (cook in a little oil or water) Cook for 1 minute.
  6. Place Mushrooms on top of onions and cook for 4 minutes or until mushrooms and onions have either shrunk or brown a little, then mix together.
  7. (Add any seasonings you wish here so the mushrooms can soak it up).
  8. Add Chopped tomatoes to pan and cook till juices mix with mushrooms and onions (around 2-3 minutes).
  9. Lastly add Spinach and Salt and mix it all together cook until Spinach is slightly wilted. (shrunk).
  10. Once that is ready you can choose to heat up your flatbread under the grill for a few minutes or not and you can add a sliced avocado with seasoning as a side. Either wrap everything up or just eat as is. Enjoy!

Notes-  This meal can turn into many other meals with different flavours, you could switch out the bread for Rice or Quinoa. Change the seasonings to make different flavours, leave out the tomatoes.. etc. Its up to you and what you like.

Love and light Christina Skyx

Vegan Lentil Shepherd’s pie Recipe | SKY CHRISTINA

SUGAR-FREE, VEGAN, VEGAN FOOD

Hi Beautiful,

It has been a while since I posted up a recipe for you all.

Since posting the video above , this Shepherd’s pie has been highly requested so here it is:

(I know the video doesn’t match the recipe down below but I forgot to bring the recipe with me, so I tried to quickly write it down by memory haha but trust me this one here is more flavourful and better haha)

If you decide to make it let me know how it turned out 🙂

(also if you are a total beginner at cooking, I have done my best to make the instructions as detailed as possible, but just know this might take you a little longer than an hour and 10minutes to make.)

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VEGAN LENTIL SHEPHERD’S PIE

Warm and hearty, Vegan Shepherd’s Pie with lots of veggies and a mix of white and sweet potatoes for topping. You will love this Plant based version.
Author:            SKY CHRISTINA
PREP TIME:    40 minutes
COOK TIME:   30 minutes
TOTAL TIME:  1 hour 10 minutes (beginners: 1 hour 30 minutes)
Servings:         8
Category:        Dinner
Cuisine:           Vegan, Plant based, No added sugars

Ingredients

( you will need a large casserole dish, measuring cups, foil and pots for this recipe)

TOPPINGS

  • 0.75LB White potatoes ( I use Maris pipers)
  • 0.75LB Sweet potatoes
  • 1/3 cup unsweetened almond milk (plant milk)
  • Pinches of Sea Salt (optional)
  • Pinches of Thyme (optional)

FILLING

  • 3/4 cup Lentils. (can mix red/ green)
  • 1 1/2 Tbsp Coconut oil
  • 1/2 cup chopped Carrots
  • 1/2 chopped Red Onion
  • 1 tbsp Garlic powder
  • 1 cup chopped Spinach
  • 2 cup sliced Mushrooms
  • 1/4 tsp Thyme
  • 2 tbsp Whole flour
  • 1-2 cups Veggie broth
  • 1/2 cup Sweetcorn
  • 1/2 cup Peas
  • 1 tsp All purpose seasoning ( add more of less depending on what you like)
  • 1 tsp Sea salt ( add more of less depending on what you like)

Instructions

  1. Start with boiling all your potatoes in a Large pot, to do this slice all potatoes in half and place in pot, fill with cold water up till it is just covering the potatoes. Cook on high heat until starts to bubble and boil, turn down to a medium/ low heat and boil until soft (roughly for 15 -20 minutes).
  2. Place Lentils in a pot with 2 1/2 cups of water and boil for 15-20 minutes.
  3. Preheat over to Gas mark 5 (375F)
  4. While everything is boiling take this time to chop up your vegetables if you haven’t already. Then get another large pot and heat the Coconut oil up on a medium heat, add the carrots, onion, garlic, spinach, mushrooms, all purpose seasoning, sea salt and thyme and simmer till vegetables are soft.
  5. Sprinkle 1 tbsp of flour onto your vegetables and mix, cook this for about a minute and add the second spoon, mix and cook for another minute.
  6. Slowly mix in your Veggie broth to this to make a slightly gravy consistency. When your gravy is made add peas, sweetcorn and cooked lentils. Simmer this for another 5 minutes. (make sure the mixture is not dry, add a little more water if so)
  7. Grab your casserole dish and pour in the Veggie gravy mixture.
  8. Grab your large pot of boiled potatoes and pour out excess water. Add Unsweetened Almond milk and mash together.
  9. Once mash is free of lumps (unless you like your mash lumpy..) spread evenly onto your Veggie gravy mixture in the casserole dish. Cover with foil and place into the middle shelf of your oven. Bake for 25 minutes. Once 25 minutes is up, safely remove foil and place casserole dish back in oven on the top shelf for 5-8minutes.(until mash has slightly browned)
  10. Now your food is ready sprinkle on top salt and Thyme (optional) and serve.

Notes

You can store this for up to around 3 days and reheat with a little water, so it doesn’t dry out.

So I have been playing around with a few recipes I have found online so that I can get a good tasting Sugar-free version for myself and all my Sugar-free friends. This definitely has to be one of my faves so far.

choco nice cream sky christina recipe.jpg

A delicious, naturally sweet Chocolate, Peanut butter Nicecream.

( I want one right now! haha)

choco nice cream sky christina recipe 2

CHOCOLATE PEANUT BUTTER NICE CREAM

Chocolate peanut butter nice cream bowl ready in 5-8 minutes with 4 ingredients!
Lots of Protein, full of natural sugars, the perfect healthy breakfast or snack!

Author:            SKY CHRISTINA
PREP TIME:    5-8minutes
TOTAL TIME: 5-8 minutes
Servings:         1
Category:        Breakfast, Snack
Cuisine:           Vegan, Plant based, No added sugars

*BLENDER/FOOD PROCESSOR NEEDED*
Blender I use : (Click image to buy item)



Ingredients

NICE CREAM BOWL

  • 2x Frozen Bananas ( Very ripe )
  • 1 Tbs Peanut butter ( sugar free )
  • 1 Tbs Cocoa powder ( any sugar free cocoa )
  • 1/4 – 1/2 cup of plant milk

TOPPINGS optional

  • 1/4 cup Almonds
  • 1/4 cup Whole oats
  • 1 Tbs Chia seeds

Instructions

  1. Grab your blender and add your NICE CREAM BOWL ingredients (Bananas, peanut butter, cocoa, and plant milk – i use Alpro unsweetened Almond milk) and blend all together till creamy and all lumps are gone. If it doesn’t blend properly – add a little more plant milk.
  2. Taste and see if its is to your liking, if not – add what you feel it needs more of. If it is not sweet enough for you, add another ripe banana.
  3. Pour into a bowl. and serve as is or add toppings. I added almonds and oats and blended them to sprinkle on top with a spoon of Chia seeds. (Add what you like, get creative)
  4. Best to eat fresh.

Notes

*Good protein sources and healthy fats and Vitamin E.

SUGAR-FREE, VEGAN, VEGAN FOOD

What I eat in a day #4 [SUGAR-FREE VEGAN] Chocolate Ice Cream+more! | SKY CHRISTINA

Health + diet, SUGAR-FREE, VEGAN, VEGAN FOOD

I present to you some delicious Sugar-free Vegan Plant based meal ideas for you to try out for a day.

If you would like to have a more in depth, hardcopy of the recipes, they will be posted here on the site over the following weeks. :

(SCROLL DOWN FOR VIDEO)

Oh wow!
You will not believe what I have cooked up for you all in the kitchen this week – especially for Valentine’s day!!

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Happy Valentines day my beauties!

I wish you all an amazing day, – scratch that! – an amazing year full of love and happiness!

I decided it was about time I got on with my sugar free experiments and shared with you some deliciousness..

and yes!

I have created this beauty :

SONY DSC

A Sugar-free, Vegan, Rich Chocolate Mousse!!

I knew it would be hard to get sugar free any thing (thats also vegan) but I used my magical secret ingredient and voila! ( not really a secret – it’s just ripe bananas )

I thought if I could use ripe bananas to sweeten my smoothies and pancakes and anything else I have made , then why cant I make a Chocolate.

🙂

(FYI : if your new you might not know, but when I say sugar-free I mean no processed sugars or syrups , etc… only naturally occurring sugars that are still inside the fruit it comes from)

So here’s the recipe :

(be sure to check out the video below too)

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Rich Chocolate mousse! [Sugar-free][Vegan][Dairy-free]

Prep time
10-15 mins .  (blender)
Cook time
Total time
Deliciously Rich Chocolate Mousse.
Nothing special needed but if you want smooth texture and faster delivery then a blender is needed.
Author: Sky Christina
Recipe type: Snack
Cuisine: Vegan, Sugar-Free, Dairy-Free
Serves: 2 medium portions or many small portions
Ingredients
CHOCOLATE MOUSSE
  • 2+ very Ripe bananas  ( the riper they are the sweeter it is – this depends on how sweet you want your chocolate – you have control so have lots spare just incase)
  • 1/2 cup 100% Cocoa Powder
  • 1/2 cup Plant based milk ( I used coconut milk )
  • 2 Tbsp of melted Coconut oil
TOPPINGS
  • Any thing you like – nuts, seeds, fruits.
No Blender needed Instructions
(Follow the video)
  1. Grab a large bowl
  2. Put in 1/2 cup of 100% cocoa powder and use a fork to mash out the lumps
  3. Add 1/2 cup of Plant based milk ( i used coconut milk ) and mix a little
  4. Add in 2 Tbsp of melted coconut oil ( if not already melted – heat up a little on hob) and mix all together until you get a creamy chocolate consistency.
  5. Add one very ripe banana and mash into chocolate.
  6. Add another ripe banana and mash into chocolate.
  7. Do a taste test to see if this is sweet enough for you, if not, add one more ripe banana.
  8. Scoop your Chocolate Mousse into small little cups or jars / or 2 medium sized jars.
  9. Your Chocolate Mousse is complete, now you can get creative and add any topping you would love. ( check out the video below to see what i did ).
 Or if you have a Blender :
Blender Instructions
  1. Place all CHOCOLATE MOUSSE ingredients into the blender and blend until smooth.
  2. Do a taste test to see if this is sweet enough for you, if not, add one more ripe banana and blend
  3. Scoop your Chocolate Mousse into small little cups or jars / or 2 medium sized jars.
  4. Your Chocolate Mousse is complete, now you can get creative and add any topping you would love. ( check out the video below to see what i did ).
Notes
– Get creative, make some beautiful shapes with your toppings and take some photos to show off how good you are at making a delicious snacks for your Valentine.
– Try different fruits if you want, and different seeds, nuts.
– This is very rich chocolate, so if you are new to being sugar free or vegan the taste may take getting used to.
Love and light
Christina Sky
x

Products:

(This is the best online links I can find on amazon – other wise you can buy these at the supermarket or shops like Holland and Barrett)

If you want a blender – i recommend this one – its amazing!

SUGAR-FREE, VEGAN, VEGAN FOOD